Artichoke club sandwich for any season – summer
Ingredients
For
4
personnes
- 8 artichoke hearts (fresh or frozen)
- 1 lemon
- 1 lime
- 2 tablespoons of olive oil from Provence PDO
- 1 pinch of Espelette chilli PDO
- 1 clove of garlic
- Salt, pepper
- 4 slices of white bread
Tip
Just as good in the summer version as in the winter version!
Instructions
- Prepare your artichoke hearts. Cook the artichoke hearts in boiling water for 10 minutes.
- In a blender bowl, place the cooked artichoke hearts, the lime zest, the lemon juice, the PDO olive oil from Provence, the Espelette chilli, the salt, the pepper, the peeled garlic clove and blend until smooth. Set aside.
- Roast the pepper (on the barbecue or in the oven), remove the skin and cut it into strips.
- Cut the cherry tomatoes into quarters.
- Toast the bread.
- Spread the artichoke cream onto the slices of bread and cut each slice into two triangles. Top 8 bread triangles with the pepper strips and cherry tomato pieces. Drizzle with PDO Provence olive oil and add a few basil leaves. Fold the sandwiches closed.
Tip
Just as good in the summer version as in the winter version!
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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